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Tonight I began my quest for the perfect Boston Cream Cupcakes. I used a new vanilla cake recipe and the verdict is that the flavor and texture were just ok. They are passable, but I doubt I will make that version again. I also used a vanilla pudding for the inner "cream" and although it had plenty of flavor I think next time I will make my own custard. The chocolate ganache was, again, just ok. Next time I will be adding some powered sugar into the ganache and making it more of a creamy ganache frosting rather than the glaze that this one was. Still... not a bad first attempt. They will definitely be consumed.

Oops! A whole week has passed without an update. So much for keeping up with posting! This weekend was truly beautiful. For a while there I think I forgot what sunlight looked like. But the weather finally cooperated all Saturday *and* Sunday and Ryan and I managed to get outside to enjoy it too. Ryan had another session of acting like a kid at the park while I captured evidence...er, I mean... photos:

Today I am working on some LOs I kitted up for last Thursday's crop that ended up being cancelled. It was a bummer that we didn't get to meet up but it sure has been nice to have kits ready to scrap from when I get the urge. Here is one using a photo from the wedding... what a bunch of goons!

Happy Monday! Surprise: it's raining again. This weekend was largely spent watching Olympic events and running errands but we did have some fun going to garage sales on Saturday morning. Yesterday we had friends over for a BBQ and I made some much-loved Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting.... yum!!

So far today I have had "fun" disassembling some monthly scrapbook kits and reorganizing my papers. I freed up a lot of room... I guess I need to do some shopping now! I am also currently working on a tutorial for an exploding box for ACOT. Next up: page kits for my crop day on Thursday.

The other day I picked up a bag of key limes at Trader Joes with the intention of baking a Key Lime Pie. Key limes are smaller and thinner skinned than regular Persian limes and they are slightly more acidic and tart, which makes them perfect for adding into sweet desserts.

Well, being the cupcake freak that I am, I decided it would be even more fun to whip up some Key Lime Cupcakes with Vanilla Lime Buttercream. Here was the result:

Directions:1. Preheat oven to 350 degrees. For cupcakes, place 24 paper liners in a standard-size cupcake pan.2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and lime zest at medium speed until creamy.3. Beat in eggs, one at a time, being sure each one is incorporated before adding the next.4. Beat in lime juice until combined.5. In a medium bowl, sift together cake flour and baking soda. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.6. Pour evenly into prepared pans and bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.7. Let cool in pans for ten minutes, then remove from pans and cool completely on wire racks.

1. Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.2. Add salt, vanilla, and whipping cream blend on low speed until moistened.3. Beat at high speed until frosting is fluffy4. Frost the cupcakes and sprinkle crushed graham crackers on top for garnish

The result was a really light, moist, fresh cupcake and super pillowy, sweet frosting. They smell and taste like a bite of summer in the Florida Keys. The frosting recipe made WAY more than I needed, so you could easily cut it down (especially considering how sweet it is) and next time I will add a bit of lime zest to the frosting as well. Delish!!!